Anybody else think that the pictures we saw in October of barrels being filled with barleywine are deceiving??
If they were only then filling barrels for this April release, the beer would only be in the barrel for 6months.

I would bet they've had this in barrels for perhaps more than a year now?

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If they're aiming to replicate King Henry (as we can safely assume they are) it would be barrel aged for 9 months.

If they're aiming to replicate King Henry (as we can safely assume they are) it would be barrel aged for 9 months.

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Yeah, Im sure now that Bud owns them they will set the bar high and age the beer even longer. To do differently would only make sense economically and im sure they're not letting money drive their decisions.

Yeah, Im sure now that Bud owns them they will set the bar high and age the beer even longer. To do differently would only make sense economically and im sure they're not letting money drive their decisions.

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That would be a great point if the Goose Island that brewed and released King Henry wasn't also owned by Bud at the time.

Yes, I was referring to the first bottle release in late 2011; a beer that was both:

aged for 9 months in Rare barrels

released under AB InBev ownership

When you say the first release in 2010, are you referring to Prince Henry?

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Prince Henry wasnt barrel aged.

Taken from Ratebeer, but the same in a couple sources...

Note: The original release of this beer (2010) was done in regular bourbon barrels. The 2011 and bottle release saw the use of the barrels formerly used for Bourbon County Rare. We are not seperating these as I do not believe the bottles will clarify this. The original release also saw an 11% ABV, with the bottling seeing closer to 13.4%

My point is to the original BA comment that the picture showing bw going into barrels in Oct was bogus and it had to be in barrels longer. I would disagree and guess that given the option with this new beer (not called KH) to barrel age it as long or longer than King Henry and make an equal or even more deeply barreled beer or, for my snarky implied economic reasons or whatever, age it for less -- I believe Bud will go for less.

Note: The original release of this beer (2010) was done in regular bourbon barrels. The 2011 and bottle release saw the use of the barrels formerly used for Bourbon County Rare. We are not seperating these as I do not believe the bottles will clarify this. The original release also saw an 11% ABV, with the bottling seeing closer to 13.4%

My point is to the original BA comment that the picture showing bw going into barrels in Oct was bogus and it had to be in barrels longer. I would disagree and guess that given the option with this new beer (not called KH) to barrel age it as long or longer than King Henry and make an equal or even more deeply barreled beer or, for my snarky implied economic reasons or whatever, age it for less -- I believe Bud will go for less.

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Fair point. I guess I'm just gonna give them the benefit of the doubt on this one. So far - in my opinion - Bud hasn't cut any corners in the GI barrel program, I thought the expansion was done in a very appropriate way.

Beer Trader

I'm not sure, but they told me via Twitter that based on barrel yields they may not even do draft distro outside of Chicago. If yield is that questionable I assume no bottles.

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Via Beerpulse "Last week, label approval came in for Goose Island Bourbon County Brand Barleywine in 12 oz. bottles meaning the beer is cleared to be sold nationally in that format, state-by-state rules notwithstanding."

Note: The original release of this beer (2010) was done in regular bourbon barrels. The 2011 and bottle release saw the use of the barrels formerly used for Bourbon County Rare. We are not seperating these as I do not believe the bottles will clarify this. The original release also saw an 11% ABV, with the bottling seeing closer to 13.4%

My point is to the original BA comment that the picture showing bw going into barrels in Oct was bogus and it had to be in barrels longer. I would disagree and guess that given the option with this new beer (not called KH) to barrel age it as long or longer than King Henry and make an equal or even more deeply barreled beer or, for my snarky implied economic reasons or whatever, age it for less -- I believe Bud will go for less.

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so the question is.....how different was the 2010 king henry that was aged in regular bourbon barrels from the 2011 version that was bottled and aged in the pvw 23 year old barrels that were first used for rare??? Because depending on the type of barrels used to age the 2010 version, this new bourbon county barleywine could be the same recipe as king henry, with a new name though, but essentially be the 2010 version of King Henry (or similar to the the 2010 version depending on what barrels were used then and what barrels are being used for this "new" bourbon county barleywine).

so the question is.....how different was the 2010 king henry that was aged in regular bourbon barrels from the 2011 version that was bottled and aged in the pvw 23 year old barrels that were first used for rare??? Because depending on the type of barrels used to age the 2010 version, this new bourbon county barleywine could be the same recipe as king henry, with a new name though, but essentially be the 2010 version of King Henry (or similar to the the 2010 version depending on what barrels were used then and what barrels are being used for this "new" bourbon county barleywine).

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..and how long it is left in the barrels which was the big topic of discussion. A zoom on the picture from GI showing them filling the barrels shows those as Heaven Hill barrels. I think even if its 6 months vs 9 and a different barrel you will be getting something akin to KH. Of course thats assuming they use the same base barleywine recipe which is also not known...

..and how long it is left in the barrels which was the big topic of discussion. A zoom on the picture from GI showing them filling the barrels shows those as Heaven Hill barrels. I think even if its 6 months vs 9 and a different barrel you will be getting something akin to KH. Of course thats assuming they use the same base barleywine recipe which is also not known...

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yeah its tough to say...given the popularity of KH....if this new bourbon county barleywine is the same recipe as KH I'm not sure why they wouldn't just call it KH again....unless they think using the same recipe as KH, aging it in heaven hill barrels for however long, and then calling it bourbon county barleywine is more marketable because of the popularity of the bourbon county line...i dunno...seems like both names are easy sells.

yeah its tough to say...given the popularity of KH....if this new bourbon county barleywine is the same recipe as KH I'm not sure why they wouldn't just call it KH again....unless they think using the same recipe as KH, aging it in heaven hill barrels for however long, and then calling it bourbon county barleywine is more marketable because of the popularity of the bourbon county line...i dunno...seems like both names are easy sells.

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Well, KH was aged in ex-Rare barrels, this is aged in bourbon barrels. Seems like a different overall product to me (without tasting it obviously).

Beer Trader

all speculation. 1 thing shouldn't be overlooked. the KH that aged in former Rare barrels probably needs more time in those barrels than a run in the mill, average "bourbon barrel". the Rare barrels were going to give more subtly likely requiring more time, because they already gave 23 summers of wood to the whiskey they originally matured, then were refilled with ale & thus further worn before KH's entry.

Well, KH was aged in ex-Rare barrels, this is aged in bourbon barrels. Seems like a different overall product to me (without tasting it obviously).

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I was just alluding to the point that, assuming the base barleywine for King Henry is Prince Henry, and then once it has been bourbon barrel aged in any type of bourbon barrel its now called King Henry....that's how I understand it based on the 2010 release of King Henry being Prince Henry aged in bourbon barrels and the 2011 bottles being Prince Henry aged in PVW 23 previously used to age Rare....IF this new bourbon county barleywine is Prince Henry aged in Heaven Hill barrels, then its King Henry....just speculating...the bourbon county barleywine could be a totally different barleywine recipe

King Henry was a barleywine aged in barrels that had Bourbon County Brand Stout in it previously, and Pappy 23 in it prior to that, correct?

The upcoming barleywine is not coming from barrels that previously held Bourbon County brand stout, and bourbon prior to that in it, correct?

It's a barleywine that's going straight into bourbon barrles, yes?

I've always wondered how much of the flavor imparted in King Henry was from the Bourbon County Brand Stout, which had been in the barrel more recently than the Pappy 23. I'm wondering too how much a difference there will be if the same barleywine comes out of a barrel that had BCBS, and any decent bourbon in it prior.

Beer Trader

King Henry was a barleywine aged in barrels that had Bourbon County Brand Stout in it previously, and Pappy 23 in it prior to that, correct?

The upcoming barleywine is not coming from barrels that previously held Bourbon County brand stout, and bourbon prior to that in it, correct?

It's a barleywine that's going straight into bourbon barrles, yes?

I've always wondered how much of the flavor imparted in King Henry was from the Bourbon County Brand Stout, which had been in the barrel more recently than the Pappy 23. I'm wondering too how much a difference there will be if the same barleywine comes out of a barrel that had BCBS, and any decent bourbon in it prior.

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This is what everyone seems to be missing. Regardless of whether the base barleywine they use is the same as the base for KH, it will not taste anything like the KH that was bottled since the barrels were not previously used to age BCBS irrespective of them being PVW23 or Heaven Hill Barrels. Having been lucky enough to enjoy several bottles of KH, it has a huge stout influence from the Rare, and IMO this is what made it so great and set it apart from others. While I am sure this beer will be great and anticipate it's release, those expecting it to taste like the KH will be disappointed.

Beer Trader

This is what everyone seems to be missing. Regardless of whether the base barleywine they use is the same as the base for KH, it will not taste anything like the KH that was bottled since the barrels were not previously used to age BCBS irrespective of them being PVW23 or Heaven Hill Barrels. Having been lucky enough to enjoy several bottles of KH, it has a huge stout influence from the Rare, and IMO this is what made it so great and set it apart from others. While I am sure this beer will be great and anticipate it's release, those expecting it to taste like the KH will be disappointed.

This is what everyone seems to be missing. Regardless of whether the base barleywine they use is the same as the base for KH, it will not taste anything like the KH that was bottled since the barrels were not previously used to age BCBS irrespective of them being PVW23 or Heaven Hill Barrels. Having been lucky enough to enjoy several bottles of KH, it has a huge stout influence from the Rare, and IMO this is what made it so great and set it apart from others. While I am sure this beer will be great and anticipate it's release, those expecting it to taste like the KH will be disappointed.

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Somebody with some common sense is posting in this thread? What's up with that?

The fact that King Henry was basically a stout/barleywine hybrid was what made it amazing.

This will be a good beer I am sure. Thus I'm looking forward to its release. Regardless of how similar it is to other releases. Even if its not a retread I'm still excited.

Also. A note on the barrel aging of beers thing. Anyone ever stop to think that maybe EVERYTHING about the entire process has a say in what the beer turns out like? From the wood of the barrel to the age of the distillate in the barrel to the place it was stored in the original warehouse to the brand it ended up being to the base beer to how the base beer was stored and where and how long it sat in the barrel. It's everything. It all matters. All of it. Otherwise we wouldn't have Four Roses or Buffalo Trace or Heaven Hill. It would all be Bourbon made by the bourbon company of America and there would be one bottle you could buy off the shelf.

This is what everyone seems to be missing. Regardless of whether the base barleywine they use is the same as the base for KH, it will not taste anything like the KH that was bottled since the barrels were not previously used to age BCBS irrespective of them being PVW23 or Heaven Hill Barrels. Having been lucky enough to enjoy several bottles of KH, it has a huge stout influence from the Rare, and IMO this is what made it so great and set it apart from others. While I am sure this beer will be great and anticipate it's release, those expecting it to taste like the KH will be disappointed.

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but what happens if this new barleywine is the same base barleywine recipe as KH and they age it in heaven hill barrels that they previous aged BCBS in??? I mean are you saying that its 100% sure this new bourbon county barleywine is not being aged in heaven hill barrels that previous held regular bourbon county??